Chicken Livers Provencal
Inspired by a dish from chef and cookbook author Jacques Pepin.
1¼ lb (625 g) chicken livers
2 tbsp olive oil
1 small onion, peeled, chopped
3 garlic cloves, minced
2 tbsp red wine vinegar
2 tbsp balsamic vinegar
½ cup chicken stock
1 large tomato, chopped
1 tsp chopped fresh sage or 1/4 tsp dried
Salt and freshly ground black pepper to taste
Dash hot pepper sauce (optional)
2 tbsp chopped fresh parsley, chives or green onion
Trim any fat and green bits from livers; snip between each pair of lobes to separate. Pat dry.
Heat 2 teaspoons of oil in large, heavy skillet over medium-high heat. Add half of livers to skillet in single layer. Cook about 4 minutes, turning a couple of times, until browned all over and almost cooked through. Transfer to sieve placed over bowl to catch juices; reserve juices. Repeat with another 2 teaspoons of oil and remaining livers.
Reduce heat to medium. Add remaining oil to skillet; add onion. Cook about 4 minutes, stirring at intervals, until soft and golden. Add garlic; cook about 1 minute more, stirring.
Add vinegars; cook, stirring, 1 to 2 minutes more or until thickened. Add stock, tomato, sage and juices from livers. Bring to boil; reduce heat to low and simmer about 3 minutes or until slightly thickened. Stir in salt, pepper, hot pepper sauce (if using) and livers. Cook until heated through. Sprinkle with parsley.
Makes about 3 servings.